View source for Skånsk spettekaka (Scania pyramid cake)

<!-- seo -->
{{#seo:
|title=--title--
|titlemode=replace
|description=--description--
}}
<!-- /seo -->
[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Skånsk spettekaka]]
'''Description'''

'''[[Template:Skyddad geografisk beteckning|SGB]] Skånsk spettkaka ''' is a Swedish pyramid cake which can only be made using a time-honoured method of the highest quality,
the cake containing only fresh [[eggs]] with the addition of [[sugar]] and [[potato]] [[flour]], and the ingredients
being mixed in a special way to form a sticky [[batter]]. The shape of the [[cake]] is conical, as a result of
the spit on which it is [[baked]]. Pyramid cake must be well [[baked]] to an even golden brown colour,
with an attractive appearance; it has irregular spikes on its surface, but in terms of the general
appearance of pyramid [[cake]], it must present a harmonious impression. A white and/or pink sugar
frosting is piped around the pyramid [[cake]] at regular intervals, and up towards the top which is
decorated with white and/or pink piping. An old-fashioned Scanian pyramid [[cake]] is a delicacy,
crisp but firm to the touch, having a pleasant taste, an enticing smell and a good aftertaste. The
[[cake]] will keep for a considerable time without losing its taste, if kept in a dry, airtight container.

'''Geographical area'''

Scania in Sweden
 
'''Proof of origin''' 

It was during the latter half of the 17th century that pyramid [[cakes]] were first made
in Sweden, but then it was only the wealthy who could afford this delicacy. Not until the 19th
century and early 20th century did pyramid [[cake]] become more common among ordinary people.
In Scania there were often towns with a pyramid [[cake]] bakery where one could leave one's own
[[eggs]] to be baked into a [[cake]] for a wedding, christening or some other festivity. Even at funerals
one might find a pyramid [[cake]] on the table, hung with mourning crapes.

'''Method of production'''

The [[batter]] is held in a piping bag and is squeezed onto a conical rotating
mould (spit) and baked at a high temperature. This method of production has remained basically
the same as the method used when pyramid [[cakes]] were first made. No other equipment or
instruments are used before the baking process and it is therefore a labour-intensive activity;
the [[cakes]] themselves determine the time required to produce them and the number of [[eggs]]
determines the size of the pyramid [[cake]]. The slow baking process is due to the fact that each
layer of [[batter]] applied to the pyramid [[cake]] must be thoroughly cooked before the next layer is
added, and the baking process is complete when the white and/or pink [[sugar]] frosting is piped onto
the [[cake]].

'''Link'''

Pyramid [[cake]] has been made in Scania for many centuries. The production method described above consists of the combining of ingredients in a way which means there is no significant
fermentation of the batter, as a result of which the [[baking]] must be carried out in stages in order to
achieve a certain size in the [[baked]] product. The reason why traditionally pyramid [[cake]] has been
made only in Scania is that the ingredients used to make pyramid [[cake]] have been tied up with
access to the raw materials such as [[poultry]] for [[eggs]], [[sugar]] from [[beet]] and a plentiful supply of
[[potato]] [[flour]]. This, in conjunction with a rich agricultural heritage in an affluent, densely populated
area, is the main reason why, over the centuries, pyramid [[cake]] has been [[baked]] only in Scania. 

'''Reference:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=667 The European Commission]'''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Prepared foods]]
[[Category:PDO-PGI-TSG ingredients]]